Blueberry Ricotta Blintzes
October 10, 2011
"These are very close to the classic French crepes but are more tender due to the large amount of butter in them, they are wonderful to serve for a ladies brunch or luncheon Serve with blueberry sauce or dusting with powdered sugar or vanilla ice cream The crepes may be prepared ahead, once they have cooled completely cover with plastic wrap and leave at room temperature until ready to fill, do not store in the fridge or you may freeze them and thaw before filling"
- BLUEBERRY FILLING
- Serving Size: 1 (164.8 g)
- Calories 347.9
- Total Fat - 23.4 g
- Saturated Fat - 13.8 g
- Cholesterol - 157.9 mg
- Sodium - 204 mg
- Total Carbohydrate - 24.1 g
- Dietary Fiber - 1.4 g
- Sugars - 11.6 g
- Protein - 11.2 g
- Calcium - 231.8 mg
- Iron - 0.8 mg
- Vitamin C - 3.6 mg
- Thiamin - 0.1 mg
Or the crepes; preheat oven to 350 degrees F.
Blend all ingredients with a hand blender or in a food processor until very smooth.
Allow the batter to rest for 20-25 minutes at room temperature.
To make crêpes heat a large non-stick pan over medium heat then spray with cooking spray, or heat a small amount of butter, or lightly coat with oil (you will only have to do this every other time).
Pour 2 ounces of batter into the center of the pan and lift the pan off the heat swirling the batter around to coat the pan evenly, then return pan to heat and cook crêpes for 3 minutes until edges turn light brown.
Gently loosen edges of crêpe with a spatula and flip crêpe over in pan (if this presents a problem simply turn burner down to medium low heat and cook crêpe longer on one side until crêpe is completely dry looking (the crêpe will cook without flipping).
Loosen edges of crêpe and slide onto a plate to cool.
Repeat with remaining batter.
For the filling; stir together ricotta, sour cream and sugar, then stir in egg, egg yolk, vanilla and nutmeg.
To assemble; butter a baking pan with melted butter.
Place 2 crepes on the counter with the paler sides facing up.
Place about 3 tablespoons (or more) fresh blueberries in the center of each crepe and spoon about 3 ounces of the ricotta filling on top of the berries.
Fold edges of crepe over 4 times to create a square “parcel”.
Turn “parcel” over and place in baking pan.
Repeat with remaining crepes placing them very close to each other in the pan.
Brush tops of blintzes with butter, and sprinkle with a little sugar.
Bake for 15-20 minutes, until they puff up like little pillows.
Tips & Variations
No special items needed.